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I so badly want to try this.
You are probably an expert on this so here’s my question! Do you use extra tea when making it with milk and how much milk do you normally use?
I don’t generally brew chai with milk, because it’s messy … so what I do is brew the tea extra strong (by using extra leaf) and add warmed, frothed milk to the brewed tea. I usually eyeball the amount that I use, about 1/2 – 3/4 of an inch of milk in a ceramic teacup, then I put it in the microwave to get it hot, and then I have a frothing tool that I use to whip it.
On the very rare occasion, when I brew with milk (stovetop method) I don’t usually use “extra leaf” … although, I should say that I typically use a little extra leaf when brewing chai to begin with as the spices tend to be bulky, and I want tea flavor in with the spice. This is only true with large leaf/whole spice type chai, rather than the finely ground/CTC tea chai.
I hope this helps!
it does! Thanks very much for the write up!
I so badly want to try this.
You are probably an expert on this so here’s my question! Do you use extra tea when making it with milk and how much milk do you normally use?
I don’t generally brew chai with milk, because it’s messy … so what I do is brew the tea extra strong (by using extra leaf) and add warmed, frothed milk to the brewed tea. I usually eyeball the amount that I use, about 1/2 – 3/4 of an inch of milk in a ceramic teacup, then I put it in the microwave to get it hot, and then I have a frothing tool that I use to whip it.
On the very rare occasion, when I brew with milk (stovetop method) I don’t usually use “extra leaf” … although, I should say that I typically use a little extra leaf when brewing chai to begin with as the spices tend to be bulky, and I want tea flavor in with the spice. This is only true with large leaf/whole spice type chai, rather than the finely ground/CTC tea chai.
I hope this helps!
it does! Thanks very much for the write up!